Pork Tenderloin Tacos

I have been trying hard to find great uses for all of my CSA items.  Each week I have received radishes - a vegetable that I had only eaten occasionally in the past.  They really are quite delicious fresh.  So how to use the last few radishes in this week's box? 

Weeknight meals have to be pretty quick and simple after a long day at work and the commute home.  I had a pork tenderloin which I love - versatile, quick cooking, and delicious.  I also like spice rubs because they have the ability to flavor meat so much more quickly than a marinade.  So I decided to make pork tenderloin tacos and use the radishes in a salsa - this is what I came up with adapted from this Cooking Light recipe -

Spice Rubbed Pork Tenderloin

1 1lb. pork tenderloin cut into strips
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt

Combine all spices and coat the pork tenderloin evenly.   Sautee the pork in a lightly oiled nonstick skillet until just done. 

Black Bean, Corn, and Radish Salsa

1/2 cup corn kernels
1/2 cup chopped radishes
1/2 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt

Combine all salsa ingredients and chill until ready to serve. 

Serve the pork tenderloin in warmed corn tortillas with the salsa and your favorite guacamole.  These tacos were healthy and delicious!